No-Knead Jalapeno Corn Cheddar Loaf
So there’s probably something you should know about me- I LOVE cornbread. That stuff is delicious. I’m still trying to perfect the perfect cornbread recipe, but in the meantime, I’m giving my ‘ode to cornbread’ in several other recipes and forms. This time it’s in a crusty, no-knead loaf.
We all know and love Crusty bread, made in a dutch oven, and arguably the easiest type of bread to make. But I wanted to combine that with those delicious cornbread flavors and textures. And so you get this Cheesy, Crusty on the outside and soft on the inside, slightly sweet, slightly spicy loaf. It’s just soooo good.
This loaf would be great for your upcoming super bowl menu, or use it in place of cornbread for chili, or add a little extra flavor to your next soup night. The possibilities are endless!
You can scroll down below for the recipe, and don’t forget to tag me on Instagram, @theflouredcountertop, when you make this! Speaking of Instagram, don’t forget to follow along for even more food content, and follow me on Pinterest to ensure you never miss a recipe.
Happy Baking!
No-Knead Jalapeno Corn Cheddar Loaf
Ingredients
- 1 1/2 cups Warm water
- 2 1/4 tsp Yeast
- 3 Tbsp Sugar
- 2 tsp Salt
- 2 1/3 cup All-purpose Flour, plus more for dusting
- 1 1/4 cup Yellow Cornmeal
- 1 cup Cheddar Cheese
- 1 Large chopped Jalapeño (you can adjust this according to your spice tolerance)
Instructions
- In a large bowl, add in 1 1/2 cups of warm water, 2 1/4 tsp of Active Dry Yeast, and 3 Tbsp of Sugar. Mix and let sit, about 5 minutes, until it starts to get foamy at the top.
- Then add 2 tsp of Salt, 2 1/3 cup of All-purpose Flour, and 1 1/4 cup of Yellow Cornmeal. Mix together with your hands or a spatula until it comes together. Shape into a ball (the dough will be very ‘shaggy’ looking), place into a greased bowl, then cover and let it rest for 12-18 hours. I like to do this the night before I need it- it only takes 10-15 minutes to do this step.
- When your dough is finished rising, preheat the oven to 450°. Then place your Dutch oven dish* into the oven with the lid on and let preheat for 1 hour.
- Take your dough out and place onto a lightly floured countertop. Fold in the chopped Jalapeño and Shredded Cheddar Cheese into the dough, but reserve a little bit for topping the loaf later Shape into a ball, then to create tension and ensure you get a nice round loaf, take the dough, slightly cup both hands, and push it against the underside your hand in a circular motion into your other hand. Repeat this motion for a couple minutes. Then cut a large ‘x’ in the dough to help the steam escape.
- Place your loaf onto a sheet of parchment paper. It should be quite a bit bigger than your loaf, since you’ll be using the excess to lift in and out of the pan. Set aside and let rest for an hour while your oven preheats.
- After the hour is up, carefully remove your pan from the oven, then pick up your loaf by each corner of the parchment paper and lower it into your Dutch oven. Cover with the lid, then bake for 35 minutes.
- After 35 minutes, remove your Dutch oven, take off the lid, and sprinkle the remaining cup of shredded cheddar cheese and chopped Jalapeños on top. Place back in the oven for 10 more minutes uncovered.
- When it’s done, it should be golden brown on too and the cheese should be melty and slightly crispy. Remove from the Dutch oven about 10 minutes after taking it out, then lift it out by the parchment paper and place on a cooking rack. Let it rest for 20 more minutes before slicing into it. Enjoy!
Notes
*If you don't have a dutch oven, you could use deep cast Iron Skillet and cover the top with foil, or an oven-safe pot covered with foil. Just be careful to check that it can withstand 450º of heat.